“This delicious nilupak recipe is made with cassava, condensed milk, sugar and butter. This creamy and buttery dessert or snack is ready in less than 40 minutes.”

Try this easy and creamy nilupak recipe! It only requires five ingredients. So simple to prepare, and tastes great as a snack or dessert.

Nilupak is one of the many tasty and easy-to-make snacks in the Philippines. Fresh cassava root is traditionally boiled and is mashed and then combined with other ingredients such as condensed milk, butter or margarine, and grated or shredded coconut. There are other Nilupak varieties that uses other root crops, but in this recipe we will use kamoteng kahoy or cassava.

Nilupak is frequently regarded as a dessert in the Philippines, but it is also frequently eaten as a snack.

What I like about this nilupak recipe is that is not overly sweet, creamy and buttery. I enjoyed eating it along with black coffee or green tea.

WHY YOU’LL LOVE IT

• Easy to make. This nilupak recipe is so simple to prepare yet so delicious.
• Requires few ingredients. It only takes 5 ingredients to make this tasty snack, making it an affordable dish.
• Filling and satisfying. Since the main ingredient is cassava which contains starch, it fills you up and feels satisfied.

WHAT IS NILUPAK

The Tagalog word “lupak”, which means “to pound” with a mortar and pestle, is the source of the term “nilupak”. It is named after the process of making it.

It is referred to as Nilusak in the Visayas region, which has the same meaning as the Tagalog name. Linusak, Nilusak, Linupak, Niyubak, and Lubi-Lubi are the other names for it. The name of it varies according to the Philippine languages.

There are a variety of starchy fruits or roots can be used in making nilupak. This recipe of nilupak uses cassava or kamoteng kahoy.  Other variants uses saba bananas, purple yam (ube), taro (gabi) and sweet potato (kamote).

The simplest and best method of cooking is to prepare this dish according to tradition. For the ideal blending of the components, they use Lusong, a sizable wooden mortar and pestle. It aids in incorporating the right amount of softness and texture into the dish.

The cooked cassava is typically mashed with a lusong until free of lumps and then blended with butter or margarine, condensed milk, or sugar to produce a smooth and creamy dish. Typically, it is shaped into different forms and served on banana leaves with cheese or grated coconut as garnishes.

Nilupak is frequently served as a mid-afternoon snack or dessert. Additionally, it is the ideal dish to serve at fiestas, birthday celebrations, weddings, Christmas, or New Year’s.

RECIPE INGREDIENTS FOR NILUPAK

Here are the list of ingredients you’ll need in making nilupak na kamoteng kahoy:

• Cassava (kamoteng kahoy). It’s the main star of the dish. It is a starchy root vegetable that has a nutty flavor and slightly sweet. It grows in tropical climates such as the Philippines.
• Sweetened condensed milk. Adds creaminess and sweetness to the dish.
• Sugar. Imparts sweetness to the dish together with the condensed milk.
• Unsalted butter. Imparts creaminess and richness to the dish. You can use margarine which is commonly used in the Philippines.
• Cheese as garnish. It balances the sweetness of the dish. You can also use shredded coconut as an alternative.

HOW TO MAKE

Making nilupak na kamoteng kahoy is quite simple.

First, prepare your cassava by washing and peeling it.

The process of peeling kamoteng kahoy is distinct from that of other vegetables. Cut the cassava root from both ends. Make a deep cut in the cassava skin and slide the knife between the skin and the flesh. Then peel it with the knife or with your hands. Cut longitudinally in half and remove the root-like portion in the center. That piece needs to be removed because it cannot be mashed and could alter the texture of the final nilupak. Thoroughly rinse under running water. Then cut into cubes.

Second, steam your cassava for about 20-25 minutes or until they are tender fork. Alternatively, you can boil them with little salt if preferred.

While cooking the kamoteng kahoy, you can prepare your container. Coat the bottom and sides of a baking dish with softened butter or margarine.

Remove cooked cassava from the steamer and let them cool down.

Place the cooled cassava in a big basin or a flat dish. Using a fork, potato masher or a mortar and pestle, mash until it is lump-free. To make things simpler, do it in pieces.

Add the condensed milk, sugar and melted butter and pound again until it becomes creamy and smooth.

Scoop and transfer the nilupak into the prepared container. Spread the mixture evenly with a spatula. If desired, draw decorative lines on the surface using a fork’s tines.

Add some softened butter on the top and sprinkle with generous amount of grated cheese.

Slice into portions and serve.

RECIPE TIPS IN MAKING NILUPAK

• Peel the kamoteng kahoy carefully, making sure to remove the thick bark.
• Slice the peeled cassava into uniform pieces to cook evenly.
• Make sure to remove the root-like piece in the center of the cassava so it won’t affect the texture of the nilupak.
• If you can’t find fresh cassava root, try to find frozen grated cassava which works pretty well.  
• Instead of steaming, you can also boil the tubers in salted water to enhance the flavor.
• I use butter in the recipe, but you are welcome to use margarine if you want to add a hint of yellow hue.
• Stir in roughly 1 cup of grated mature coconut for an additional layer of texture.
• If your kamoteng kahoy became soggy due to over cooking, you can add a cup of grated mature coconut meat to your kamoteng kahoy in order to provide texture.
• You could use any mold to shape the nilupak such as Ilaneras, ramekins or baking pan.
• You can arrange your nilupak on banana leaves to add more flavors. Make sure to warm up the banana leaves before using them.
• You can garnish it with cheese, shredded coconut, ground peanuts, grated cheese, softened butter or margarine. 

HOW TO SERVE

This nilupak na kamoteng kahoy can be eaten on its own as snack or dessert. I like to partner it with hot chocolate, coffee or tea. It may also go well with other dish such as:

• Pancit bihon or pancit guisado
• Pancit palabok
• Filipino Spaghetti
• Pancit lomi
• Pancit molo soup
• Sotanghon soup
• Chicken macaroni soup

HOW TO STORE

Transfer leftovers to an air tight container with a cover or carefully wrap them in plastic film. It will be good for up to three days in the fridge.

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